Stone-Ground Grits With Ancho Chile and Cheddar

Submitted by Spice Boy

"This recipe is made using stone-ground grits, not the quick-cooking kind. I use yellow corn grits from the Old Mill in Pigeon Forge, Tennessee, where the grits are made in a mill powered by the Little Pigeon River. By the way, I love the flavor of ancho chile with grits, even though many recipes call for chipotle (which would work well, too.)"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 6

ingredients

• 6 tablespoons butter
• 1 small yellow onion, minced (about 1/2 C)
• 4 garlic cloves, minced
• 1 tablespoon dried ancho chile powder (or substitute chipotle chile powder or New Mexico chile powder)
• 1 teaspoon dried ancho chile powder (or substitute chipotle chile powder or New Mexico chile powder)
• 2 cups half-and-half
• 1 cup chicken stock
• 1 cup water
• 1 cup grits (stone-ground, yellow or white)
• 1 cup sharp cheddar cheese, grated
• 1 teaspoon salt

directions

1. Melt 4 T butter in a large, non-stick pot. Add minced onion and saute over medium heat until onion is barely translucent, about 5 minutes. Add the garlic and the 1 Tablespoon plus 1 teaspoon Ancho chile powder and saute for an additional 2 minutes.
2. Stir in the half and half, chicken stock, water, and 1/2 teaspoon salt and turn the heat to high. Bring to a boil. Whisk in the grits.
3. When mixture is boiling, turn heat to to med-low and cover. Simmer for 30 - 35 minutes, uncovering the pot and stirring the grits every 5 minutes or so.
4. When grits are cooked, remove from heat. Add the cheddar and additional 2 T butter, stirring until melted. Taste for seasoning and add up to 1/2 teaspoon salt if necessary.